Coq au Vin Recipe

Coq au Vin Recipe

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Coq au Vin is a classic French dish that features chicken braised in red wine with mushrooms, onions, and bacon. This rich and flavourful stew is perfect for special occasions or a comforting meal.

Ingredients:

For the Marinade:

- 1 bottle (750ml) red wine (Burgundy or Pinot Noir is traditional)

- 1 large onion, chopped

- 2 carrots, chopped

- 2 cloves garlic, crushed

- 1 bay leaf

- 1 tsp dried thyme

- 1 tsp black peppercorns

- 1 whole chicken (about 4 lbs), cut into 8 pieces

For the Stew:

- 3 tbsp olive oil

- 6 oz (170g) bacon, diced

- 1 large onion, finely chopped

- 2 cloves garlic, minced

- 2 tbsp all-purpose flour

- 2 cups (480ml) chicken broth

- 2 tbsp tomato paste

- 1 bay leaf

- 1 tsp dried thyme

- Salt and black pepper, to taste

- 8 oz (225g) pearl onions, peeled

- 8 oz (225g) mushrooms, sliced

- 2 tbsp butter

- Fresh parsley, chopped (for garnish)

Instructions:

Marinate the Chicken:

1. In a large bowl, combine the red wine, chopped onion, chopped carrots, crushed garlic, bay leaf, dried thyme, and black peppercorns.

2. Add the chicken pieces to the marinade, making sure they are fully submerged. Cover and refrigerate for at least 8 hours or overnight.

Prepare the Stew:

1. Remove the chicken pieces from the marinade and pat them dry with paper towels. Strain the marinade through a sieve, reserving the liquid and the vegetables separately.

Brown the Chicken:

1. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.

2. Add the chicken pieces in batches and brown them on all sides, about 5-7 minutes per batch. Remove the browned chicken to a plate and set aside.

Cook the Bacon and Vegetables:

1. In the same pot, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.

2. Add the finely chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.

3. Stir in the reserved vegetables from the marinade and cook for another 5 minutes.

Build the Stew Base:

1. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.

2. Gradually pour in the reserved marinade liquid and chicken broth, stirring constantly to avoid lumps.

3. Stir in the tomato paste, bay leaf, and dried thyme. Bring to a simmer.

Simmer the Stew:

1. Return the browned chicken pieces and the crispy bacon to the pot.

2. Cover and simmer on low heat for about 1.5 to 2 hours, or until the chicken is tender and cooked through.

Prepare the Garnishes:

1. While the stew is simmering, melt 1 tablespoon of butter in a skillet over medium heat.

2. Add the pearl onions and cook until they are golden brown and tender, about 10 minutes. Set aside.

3. In the same skillet, melt the remaining tablespoon of butter and sauté the sliced mushrooms until they are browned and tender, about 8 minutes. Set aside.

Final Assembly:

1. When the chicken is tender, add the browned pearl onions and mushrooms to the pot.

2. Stir gently to combine and let the stew simmer for another 10 minutes to blend the flavours.

3. Season with salt and black pepper to taste.

Serve:

1. Remove the bay leaf from the pot.

2. Serve the Coq au Vin hot, garnished with freshly chopped parsley.

Tips:

- Wine Selection: A good-quality Burgundy or Pinot Noir is traditional for this dish, but any full-bodied red wine will work.

- Chicken: If using a whole chicken, ensure it is cut into even-sized pieces for uniform cooking. You can also use only chicken thighs or drumsticks if preferred.

- Marinade: Marinating the chicken overnight helps tenderise the meat and infuse it with flavour.

- Serving Suggestions: Coq au Vin is traditionally served with crusty bread, mashed potatoes, or buttered noodles to soak up the rich sauce.

Coq au Vin is a timeless French classic that brings elegance and depth of flavour to the table. This hearty dish is perfect for a special dinner or a comforting meal with family and friends. Enjoy!

Time 2:45 Minutes, The Coq au Vin recipe serves 4 people, with each serving containing approximately 720 calories, 35 grams of fat, 55 grams of protein, 33 grams of carbohydrates, and 6 grams of fiber. This classic French dish is rich in protein and offers a balanced amount of carbohydrates and fiber, making it a hearty and nutritious meal.

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